Homemade Gnocchi…

Gnocchi is a regular favourite at our place. In relation to my last post, My Favourite Italian City; Rome, I felt this well loved recipe, was appropriate. Although Rome is famous for Gnocchi alla Romana ( round, semolina morsels of goodness, topped with Parmigiano-Reggiano, and baked in the oven), this is the traditional potato recipe with a choice of two delicious sauces.

Cooking gnocchi from scratch, can be terrifying, but in actual fact, it is quite simple. A few basic ingredients and a lot of love, equal the perfect potato dumpling, that will melt in your mouth! Mangia, mangia 🙂

Pin for later

Homemade Gnocchi 1

Ingredients:

Gnocchi

1kg desiree potato (red skin) cut into cubes

60g butter softened

1 egg beaten

2½ cups plain flour

salt

Sauce (red)

1 small onion finely diced

2 cloves garlic

2 tbsp olive oil

1 400g tin diced tomatoes

1 cup tomato passata

basil

salt

Sauce (cream)

2 garlic cloves

1 tbsp olive oil

15g butter

1 cup cream

¼ cup Parmigiano-Reggiano

parsley to serve

 

Method:

Gnocchi

Cook the potatoes in salted water for 10 minutes or until tender, and drain well.

Mash the hot potatoes through a sieve (strainer or press) into a large bowl with the butter, egg, salt and half of the flour. Mix well.

Turn the dough onto a floured surface and knead while adding the rest of the flour. The dough should be soft and slightly sticky.

Flour hands and roll dough into 2cm thick rolls and cut each piece into 1 cm pieces. (You can see example in picture below). Press the tops of each piece with floured prongs of a fork or a wooden gnocchi paddle, to make the lined pattern. Keep gnocchi spread out on floured trays or cloth.

Simmer salted water in a large pan and add gnocchi in batches for 2 minutes or until they begin to rise to the top. Serve immediately with sauce, or if serving later, toss cooked gnocchi into a bowl of cold water. Drain and toss with olive oil in a separate bowl. The gnocchi will retain its shape and not become sticky. Once ready to eat, simply toss the cold gnocchi into the hot sauce of your choice to heat through. Serve and enjoy. 🙂

 Sauce (red)

Saute onion in olive oil untill soft. Add garlic. If you like a bit of heat, I add half a teaspoon of my chilli paste (recipe here) at this point. Add the tin tomatoes, passata, and basil and season to taste. Stir and cook for 20 minutes. Serve with the gnocchi and top with grated parmesan cheese.

Sauce (cream)

Saute garlic in olive oil and butter. Pour in the cream and simmer. Take pan off the stove and stir through cheese, gnocchi and parsley. Add salt and pepper to taste.

 

gnocchi method 1

 

Gnocchi method 2

 

Gnocchi method 3

 

Gnocchi method 4

 

Gnocchi Method 5

 

gnocchi copyright

 

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94 thoughts on “Homemade Gnocchi…

  1. I have only ever made semolina gnocchi from scratch but you have me thinking that my conundrum over what to make for supper tonight has just been magically transformed into a lights on and into the kitchen to cook up a gnocchi storm moment. But these babies not my usuals …. I’m reckoning there will be a happy tummy later! X

    Liked by 1 person

      1. I will do that. Just need to dig out the quantities. I used to make a roulade out of the gnocchi mixture also, stuffed it with cheese and served with a spritzy tomato sauce and green leaves dressed with lemon and oil. If I can remember how (haven’t made it in years, I’ll send that through to) Is there anything greater than sharing food and does any nation know that better than Italy? 🇮🇹 ❤️

        Liked by 2 people

    1. Excellent… you will not believe where I found that gnocchi paddle Peggy! I was in search of one High and low around Melbourne but could not find one! Then, while visiting Daylesford for the day, I walked into a gift/ homeware shop and there it was. I was told by the sales lady that “all roads lead to Daylesford!” Will never forget that! 😉

      Like

  2. I’ve never tried anything like this before!! However, I love all potato dishes, haha, so I’m sure this would top my list of favorite foods if I ever try it. 🙂 Thank you for sharing this recipe! I loved seeing all the pictures, and I just might have to make it sometime. xx

    Liked by 1 person

  3. I have never ever made gnocchi before..read many recipes and never took the plunge..ate gnocchi good and bad..so it is now or never methinks …I don’t have a gnocchi paddle but hey ho I am sure I can manage without so pinning this for later..Thank you Lorelle 🙂

    Liked by 1 person

    1. Hey Claire. I haven’t tried GF flour, but the last batch I made was with whole meal spelt flour and it was much softer that normal. I guess it would be a trial and error thing! Though I think Esme from The recipe hunter, was going to try using a gluten free flour! Maybe we can check with her. 😊

      Liked by 1 person

  4. This looks super yummy! I’ve bought gnocchi in the store, but never made the dumplings myself. It does look easy the way you described it. One thing I recently tried and liked was instead of boiling the gnocchi, I sautéed them in butter. They took on a really yummy golden crust and, of course, butteriness. Not so healthy, but really good. Thanks for giving me confidence I could make a gnocchi on my own!

    Liked by 1 person

  5. LOVE these!! When we lived in Boston, we’d go to the North End (Little Italy) for these and other yummy dishes. Can’t wait to get to Italy to try them (bucket list!)

    Liked by 1 person

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